Name: Veal with haloumi & spinach salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 36.40 gm olive oil; 8 (about 100g each) veal schnitzels; 200g haloumi, drained, cut into 2cm cubes; 100g baby spinach leaves; 100g semi-dried tomatoes, drained on paper towel, thinly sliced; 42.00 gm fresh lemon juice; 40.00 ml drained chopped capers; Freshly ground black pepper

Veal with haloumi & spinach salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Delicious spinach salad with haloumi, capers, and veal.

Ingredients:

36.40 gm olive oil
8 (about 100g each) veal schnitzels
200g haloumi, drained, cut into 2cm cubes
100g baby spinach leaves
100g semi-dried tomatoes, drained on paper towel, thinly sliced
42.00 gm fresh lemon juice
40.00 ml drained chopped capers
Freshly ground black pepper

Instructions:

In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Cook half of the veal for 2 minutes on each side for medium-rare, or to your preferred level of doneness. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining veal.
Using a paper towel, wipe the pan clean. Heat 2 teaspoons of oil in a frying pan over medium-high heat. Cook the haloumi for 30 seconds on each side or until brown and heated through, then transfer to a bowl. Toss in the spinach leaves and semi-dried tomatoes until combined.
Mix together the remaining oil, lemon juice, and capers in a bowl. Drizzle the salad with the dressing and toss everything together. Season generously with pepper.
Serve the veal on individual plates, topped with the salad, and enjoy right away.

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